Brewing Master » Brewing Beer » Lactose in a dubbel
Lactose in a dubbel
Question:
I am interested in brewing a Dubbel and have found a couple recipes that include lactose. I normally try to brew true to style and I was wondering if lactose would be an ingredient that would be found in a true dubbel. Many other recipes include candi sugar which I know to be a common ingredient in this type of beer. Unlike lactose I think candi sugar is fermentable so I don’t see how one could be a substitute for the other. In addition to comments I would appreciate any good dubbel recipes anyone may have. Thanks for your help, Matt
Response:
I am interested in brewing a Dubbel and have found a couple recipes that include lactose. I normally try to brew true to style and I was wondering if lactose would be an ingredient that would be found in a true dubbel. Many other recipes include candi sugar which I know to be a common ingredient in this type of beer. Unlike lactose I think candi sugar is fermentable so I don’t see how one could be a substitute for the other. In addition to comments I would appreciate any good dubbel recipes anyone may have. Thanks for your help, Matt
IMHO, after sampling many Dubbels and other Belgian strong ales, lactose would be way out of there. One of the major characteristics of a double or higher is a low T.G. and moderately low hopping rate. The low hopping rate is what accounts for the perception of *sweetness*. The lactose would leave a sweet aftertaste but would also be more filling since it’s unfermentable. This may be heresy to say this but, the candi sugar is what makes a dubbel different from a bock beer. Roughly the same S.G. but a bock is more filling. Simple analogy but hope it helps. heubs